Vegetable Egg Cups
Looking for a new breakfast idea? Try this recipe for vegetable egg cups. They taste great, are easy to make, and they are a perfect grab-and-go breakfast. Make these ahead of time and the extra or leftover egg cups can be stored in the fridge and reheated in the microwave or eaten cold.
- 12 large eggs
- Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
- 10 oz baby spinach, chopped
- 1 red bell pepper, chopped
- 2 green onions, chopped
Heat oven to 375° F.
Lightly coat a regular twelve-cup muffin tin with spray. Set aside.
Place eggs in a large bowl; whisk to blend. Season with salt and pepper, if desired.
Add spinach, bell pepper, and green onions; mix well.
Evenly pour egg mixture into muffin cups.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of cups comes out clean.
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